Indian-spiced celeriac rosti with herb yogurt
Prep time: 20 minsTotal time: 
Indian-spiced celeriac rosti with herb yogurt
Prep time: 20 minsTotal time: 
Rosie Ramsden
Rosie Ramsden is a food writer, artist and stylist living in East London. Her book, The Recipe Wheel, is designed to help you adapt favourite recipes and inspire creative cooking.
Rosie Ramsden
Rosie Ramsden is a food writer, artist and stylist living in East London. Her book, The Recipe Wheel, is designed to help you adapt favourite recipes and inspire creative cooking.
Ingredients
- 1 celeriac (about 750g)
- 1½ tsp cumin seeds
- 2 echalion shallots, very finely sliced
- 2 echalion shallots, very finely sliced
- 6 medium eggs, at room temperature
- 4 heaped tbsp plain or gram flour
- 1½ tsp ground coriander
- 2-3 tbsp ghee or vegetable oil, to fry
- 1 tsp white wine vinegar
For the herb yogurt
- 2 tbsp finely chopped coriander, plus a few sprigs, to serve
- 2 tbsp finely chopped mint
- 1 tbsp finely chopped flat-leaf parsley
- 200g Greek-style yogurt
- zest and juice of ½ lime
- ½ garlic clove, crushed (optional)
Step by step
Prepare and part-cook the rostis the day before. Fry for just 2-3 minutes each side, until golden and crisp, then cool. Chill, covered. Heat through on a baking tray in the oven for 15-20 mins at 180°C, fan 160°C, gas 4.
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Peel the celeriac – it’s easier to do this by slicing the skin off with a sharp knife rather than using a vegetable peeler. Cut into chunks and grate coarsely (the grating attachment on a food processor makes this much quicker). Toss with a good pinch of salt and put in a colander set on a plate for 15 minutes to let excess moisture drain away. Meanwhile, toast the cumin and nigella seeds in a dry frying pan for a few minutes until they smell toasted. Remove from the heat.
TipDid you know?
Celeriac is very low in calories: 100g is only about 30 calories.
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Squeeze the celeriac dry in a clean tea towel, then tip into a bowl. Mix with the shallots, two of the eggs, flour, toasted spices, ground coriander and seasoning. Divide the mix into 8 and flatten into patties with your hands.
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Mix the herbs and the yogurt, lime zest and juice, and garlic, if using. Season generously
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Heat 2 tablespoons of ghee in a large nonstick frying pan. Fry 4 of the rostis for 4-5 minutes on each side until golden and cooked through. Keep warm and fry the remaining rostis, adding more ghee if needed.
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Meanwhile, bring a pan of water to a gentle simmer, adding the vinegar. Break the eggs into separate cups. Give the water a swirl, then drop one egg at a time into the water, keeping them separate. Poach gently for 2½-3 minutes, then lift out with a serving spoon and briefly drain on kitchen paper.
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Serve 2 rosti per person, topped with a poached egg. Serve the herb yogurt and mango chutney on the side and garnish with extra coriander.
